A mound of pasta sitting alone on a plate may leave a bland feeling on the palate. Sure, it’s OK to eat that way, but it would taste much better with several spoonfuls of Mattao Bertino’s Fresh Tomato Sauce tossed in the mix.
The resident of the 2500 block of South 12th Street doesn’t take any shortcuts by using a store-bought jar. Instead, he combines tomatoes, olives and a variety of other flavorful ingredients that will make the extra effort well worth it.
Enough olive oil to cover the pan
2 to 4 cloves of garlic, minced
1 pound plum or regular tomatoes, diced
12 Italian olives, pitted and finely chopped
1/4 cup of white wine
Handful of flat leaf parsley, chopped
4 to 6 leafs of basil, chopped
2 tablespoons of butter
Salt and pepper, to taste
1 pound of gemelli, or pasta of choice, cooked according to package directions
1 cup of starchy pasta water
Sauté the onion and garlic in the oil. Add the tomatoes and olives and let cook for 10 minutes. Add the wine and let simmer until the tomatoes are soft, for about 15 minutes. Add the parsley, basil, butter, salt and pepper.
Toss the sauce and the cooked pasta together. If using a whole pound of pasta, reserve the starchy cooking water for if the pasta looks too dry.
Serves four to six.
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